INSTRUCTIONS:Heat a large pan over medium heat and add olive oil. Cut potatoes into quarters and add to the pan. Season with salt and pepper and cook until crispy and browned. Add garlic, thyme and lentils and stir for 2 minutes. The add the kale, cover and cook for another 2-3 minutes until kale is starting to soften and wilt. Transfer to a large bowl and add cranberries and nuts.

Make the dressing by adding all dressing ingredients into a small bowl and whisking until combined. Pour dressing over salad and toss to coat.